Recipe by Mario Batali



In a large, heavy bottomed casserole or Dutch oven, heat the olive oil over high heat until smoking. Season the lamb chunks with salt and pepper and add to the pan. Sear the meat on all sides to a dark golden brown. Once the meat is well-browned, remove to a plate and set aside. Add the carrots, onion and celery and cook over medium-high heat until the vegetables are tender and brown, about 5 minutes. Stir in the red wine, tomato paste, thyme and rosemary, scraping the bottom of the pan with a wooden spoon to dislodge any browned bits. Bring to a boil and return the meat to the pan. Reduce the heat to a simmer and cook over low heat, covered for 1 ½ hours, until the meat is extremely tender.


Remove the meat from the pan and when it is cool enough to handle, shred the meat with a fork. Return it to the pan, and simmer for an additional 30 minutes. The mixture should now be a thick ragú. Season with salt and pepper and remove thyme and rosemary sprigs. Transfer the ragú to a 12 inch sauté pan and keep hot.
In a 12 to 14 inch sauté pan, heat 4 tablespoons of olive oil over medium heat. Add the garlic and ramps and sauté until ramps are wilted, 6 to 7 minutes. Add the chili flakes, and salt


Bring about 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the strangozzi into the boiling water and cook for 1 minute. Drain the pasta, reserving some of the cooking water and add the pasta to the pan with the lamb ragú. Toss over high heat for one minute to coat the pasta. Add the ramps and garlic mixture and toss over high heat for one minute longer. Divide equally among 4 heated plates, grate pecorino Romano over each plate and serve immediately.




Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.


Roll the dough into long dowels about 1/8 inch thick. Cut the dough into 3 inch long strands. Place the strangozzi on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.